Where to eat in Prado del Rey

Del Carmen Hotel Carmen restaurant. In the letter, in addition to dishes that use the oven to the roast, there are products of the area - such as the trout of the river Majolo or the payoyo goat - along with the new made-up in the new direction, such as the tartar or the kitchen at low temperature.
Rural Meson Iptuci Decorated with field and wood objects has capacity for 25 people on low tables as well as other high ones located next to the bar. It is best to book in advance. In summer they have an outdoor terrace that allows them more capacity. In the gastronomic they bet on the local product. The vegetables, one of the attractions of the house, are of their own orchard or of local farmers, mostly ecological. Very often the refrito they make with strips of vegetables, which vary depending on the season and which fry in oil with a light layer of flour. Also confide artichokes or iron asparagus. The other attraction of the place is self-raising meat. Antonio Martinez is in charge of the family farm in which pigs, goats and lambs are raised, whose meat is consumed in the establishment, whether roasted or in a juicy scapegoats. Also original desserts such as the colostrum, the first milk that the goat gives when it gives birth, and they flavour with cinnamon and sugar. Wines from the area. From Monday to Friday they have a lunch menu. It is recommended the frying of the orchard and the chuleites of scapegoat empanadas

Ideal places to eat traditional food from the area.

Latitude:36.790420·Longitude:-5.555026